1 ½ cups chopped pecans
¼ cup firmly packed light brown sugar
2 tbs butter melted
½ cup chocolate fudge ice cream topping
1 pkg (10oz) vanilla milk chips
1 pkg (8oz) cream cheese (softened)
3 tbs Railean Rsv. XO Dark Rum
2 tbs honey
1 cup whipping cream (whipped)
Place pecans in a 9 inch pie plate, toast at 375 degrees for 4 minutes. In a small bowl combine brown sugar & melted butter, stir in nuts until well combined. Press mixture evenly into pie plate. Bake at 375 degrees until the sugar carmelizes (about 8-10 minutes), set aside to cool. Once cooled, spread fudge topping evenly over crust.
Place vanilla chips in a medium microwave safe bowl, microwave on high for about 1 minute, stir; if needed microwave for 30 seconds at a time stirring well until chips are melted. Beat in cream cheese, rum and honey with an electric mixer until smooth. Chill mixture for 5 minutes. Use a whisk to gently fold the whipped cream into the cream cheese mixture. Mound the mixture into cooled crust, cover & refrigerate for at least 4 hours before serving.
Thank you Carol Gomez!